Herbed Cornbread Recipes

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir chives, parsley, and thyme into batter. Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Steps:

• In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.

Steps:

• Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder, salt and dried herbs in a large bowl and stir together. Combine the buttermilk, milk and egg in a small bowl and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small bowl, melt 1/4 cup shortening in the microwave in 30-second intervals. Add the melted shortening to the batter, stirring constantly, until combined. Melt the remaining 2 tablespoons shortening in a 9-inch cast-iron skillet over high heat. Pour the batter into the hot skillet and spread to even out the surface. Cook 1 minute on the stovetop, then transfer to the oven and bake 20 to 25 minutes, until the cornbread is golden brown with crispy edges. Let cool 15 minutes in the skillet, then turn out onto a rack to cool completely.

Steps:

• Preheat the oven to 450 degrees F.
• Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
• Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
• In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
• In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

Steps:

• Preheat oven to 400.
• Grease 9 inch square baking pan (I use med size iron skillet).
• Preheat in oven.
• Combine corn meal,flour,sugar,marjoram,thyme and celery seed in a bowl.
• Combine eggs,milk and butter in a another bowl.
• Add to flour mixture,stir just untill blended.
• Pour into hot pan.
• Bake 25 minutes or until golden brown.

Steps:

• Brown the meat in a pan coated with cooking spray.
• Blend the flour into the meat juices.
• Add the potato through salt.
• Cover, bring to a boil, lower heat and simmer 5 minutes.
• Remove from heat and add the thyme through garlic powder.
• Place in a 2 quart casserole.
• Prepare the corn muffin batter according to package directions for cornbread and spread over the meat mixture.
• Bake 40 minutes, uncovered, at 375°F.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place crumbled cornbread into a large bowl.
• Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
• Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Steps:

• In a small bowl, combine butter and seasonings; spread over hot cooked corn.